Cover with boiling water and simmer; 1 hour per pound or until a fork can penetrate to center. You may use or discard the brine and spices. After cooking corned beef, place on foil in a pan, top beef with several tablespoons of Praline Mustard Glaze. Place pan in preheated 350 degree oven for 15 minutes or until glaze bubbles. Do not let glaze burn. Always slice corned beef very thin diagonally across the grain. Makes delicious sandwiches served with brown mustard on rye bread or kaiser rolls.